| Doc |
I've never been a big steak eater, and recently tried cooking a few pieces.
I find that a T-bone always seems to come out tender, extremely easy to
chew.
However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless"
and it reminds me of why I never liked steak as a kid. Much tougher to get
through. How much of an improvement can you expect when tenderizing meat?
I assume the reason some cuts are tougher than others is their proximity to
a tendon attachment on the animal? Or no?
Any suggestions re: the best way to tenderize?
|
|
|
| A.C. |
Doc wrote:
> I've never been a big steak eater, and recently tried cooking a few pieces.
> I find that a T-bone always seems to come out tender, extremely easy to
> chew.
>
> However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless"
> and it reminds me of why I never liked steak as a kid. Much tougher to get
> through. How much of an improvement can you expect when tenderizing meat?
>
> I assume the reason some cuts are tougher than others is their proximity to
> a tendon attachment on the animal? Or no?
>
> Any suggestions re: the best way to tenderize?
>
the rule of thumb is 'the farther away from the hoof, the more tender the
steak'. chuck comes from the shoulder region and will have a lot more connective
tissue/sinew. those types of beef cuts benefit from a slow cooking process such
as a bbq pit or braising. here's a beef map from one of alton brown's shows.
it's a decent reference when you're buying beef and are curious what part of the
cow it actually came from :)
http://www.foodnetwork.com/food/sho...2245424,00.html
|
|
|
| Dave Smith |
Doc wrote:
> I've never been a big steak eater, and recently tried cooking a few pieces.
> I find that a T-bone always seems to come out tender, extremely easy to
> chew.
>
> However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless"
> and it reminds me of why I never liked steak as a kid. Much tougher to get
> through. How much of an improvement can you expect when tenderizing meat?
>
> I assume the reason some cuts are tougher than others is their proximity to
> a tendon attachment on the animal? Or no?
>
> Any suggestions re: the best way to tenderize?
T-bone is a better cut of meat. Like Porterhouse and filet
(tenderloin), they
tend to be tender. The inside bit of T bone and Porterhouse
is the filet. As a
rule, the more you cook steak the tougher it will be. A nice
piece of filet
cooked rare or medium rare will be tender and juicer, but
when well done they
get dry and tough.
You can use cheaper cuts of beef for steaks, but they really
do need to be
marinated to soften them up. The basic marinade is oil and
acid with some
seasoning like salt, pepper, finely minced onion. For the
oil you can use olive
oil or vegetable and the acid can be vinegar, red wine
vinegar, lemon or lime
juice. Red wine will also help to tenderize it. Tougher
cuts like chuck need
to marinate longer. Marinating also partially "cooks" a
steak so they do not
need to be cooked as long.
There are also some dry rubs that will help. If the meat is
really tough, try using a yoghurt based marinade.
But if you like your steaks well done you are going
to have a hard time getting them tender.
|
|
|
| Stan Horwitz |
In article <34xFe.5293$6f.3623@newsread3.news.atl.earthlink.net>,
"Doc" <docsavage20@xhotmail.com> wrote:
> I've never been a big steak eater, and recently tried cooking a few pieces.
> I find that a T-bone always seems to come out tender, extremely easy to
> chew.
>
> However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless"
> and it reminds me of why I never liked steak as a kid. Much tougher to get
> through. How much of an improvement can you expect when tenderizing meat?
>
> I assume the reason some cuts are tougher than others is their proximity to
> a tendon attachment on the animal? Or no?
Not quite. The amount of fat and how well the fat is distributed in a
piece of beef contributes a lot to how tender it is. Fatty meats also
tend of have more flavor, but they also tend to cost more than lean
inexpensive cuts such as beef chuck. Cheap cuts of meat usually are
lean, but they also don't taste as good as the better cuts and they are
less tender, as you observed.
> Any suggestions re: the best way to tenderize?
You could try marinading inexpensive cuts in something a bit acidic such
as soy sauce with a splash of red wine. How long to marinate depends on
the thickness of the meat. Half an hour should yield some improvement in
flavor and texture for a typical chuck steak though. For a quick method,
place the meat on a cutting board and hammer it with a meat tenderizer
tool, which is sort of like a mallet with cleats on it. You can buy a
meat tenderizer at some supermarkets and most cookware stores for a few
dollars. I prefer to marinade inexpensive cuts of meat instead of using
a meat tenderizer tool because the marinade also imparts additional
flavor to the meat.
|
|
|
| Monsur Fromage du Pollet |
Stan Horwitz wrote on 26 Jul 2005 in rec.food.cooking
> In article <34xFe.5293$6f.3623@newsread3.news.atl.earthlink.net>,
> "Doc" <docsavage20@xhotmail.com> wrote:
>
> > I've never been a big steak eater, and recently tried cooking a
> > few pieces. I find that a T-bone always seems to come out
> > tender, extremely easy to chew.
> >
> > However, I got some that's labeled "Beef Chuck Extra Lean CS
> > Ribs boneless" and it reminds me of why I never liked steak as a
> > kid. Much tougher to get through. How much of an improvement
> > can you expect when tenderizing meat?
> >
> > I assume the reason some cuts are tougher than others is their
> > proximity to a tendon attachment on the animal? Or no?
>
> Not quite. The amount of fat and how well the fat is distributed
> in a piece of beef contributes a lot to how tender it is. Fatty
> meats also tend of have more flavor, but they also tend to cost
> more than lean inexpensive cuts such as beef chuck. Cheap cuts of
> meat usually are lean, but they also don't taste as good as the
> better cuts and they are less tender, as you observed.
>
> > Any suggestions re: the best way to tenderize?
>
> You could try marinading inexpensive cuts in something a bit
> acidic such as soy sauce with a splash of red wine. How long to
> marinate depends on the thickness of the meat. Half an hour should
> yield some improvement in flavor and texture for a typical chuck
> steak though. For a quick method, place the meat on a cutting
> board and hammer it with a meat tenderizer tool, which is sort of
> like a mallet with cleats on it. You can buy a meat tenderizer at
> some supermarkets and most cookware stores for a few dollars. I
> prefer to marinade inexpensive cuts of meat instead of using a
> meat tenderizer tool because the marinade also imparts additional
> flavor to the meat.
>
I do both...I beat the snot out of tough cuts then marinade...Usually
using some pineapple juice in the mix...the pineapple has an enzyme
that will tenderize...so I only soak it for a half hour or less.
Since pineapple adds loads of flavour thats for the better.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
|
|
|
| Frogleg |
On Tue, 26 Jul 2005 20:30:55 GMT, "Doc" <docsavage20@xhotmail.com>
wrote:
>I assume the reason some cuts are tougher than others is their proximity to
>a tendon attachment on the animal? Or no?
No. It is primarily related to the amount of fat in the meat. Lean
cuts are generally unsuitable for grilling or broiling, and better
used for long cooking with liquid (braising).
>
>However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless"
>and it reminds me of why I never liked steak as a kid. Much tougher to get
>through.
"Extra lean" is your clue. I am still having a problem understanding
the concept of "boneless ribs." :-)
>How much of an improvement can you expect when tenderizing meat?
Rather little, as far as a broiled or grilled steak goes. High-acid
marinades do something for the exposed surfaces of the meat, but do
not penetrate the interior. If cooked more than medium rare, the
interior will still be tough.
>Any suggestions re: the best way to tenderize?
Buy more expensive steaks. Braise leaner and cheaper cuts. Ground
chuck is fine for burgers because the longer meat fibers are cut and
the external fat is encorporated throughout.
See
http://www.discusscooking.com/forum...ead.php?t=12746
|
|
|
| Sheldon |
A.C.D.C. wrote:
> Doc wrote:
> > I assume the reason some cuts are tougher than others is their proximity to
> > a tendon attachment on the animal? Or no?
>
> the rule of thumb is 'the farther away from the hoof, the more tender the
> steak'.
Nonsense. The less work the muscle does the more tender. That's all.
Sheldon
|
|
|
| A.C. |
Sheldon wrote:
A.C. wrote:
> > the rule of thumb is 'the farther away from the hoof, the more tender the
> > steak'.
>
> Nonsense. The less work the muscle does the more tender. That's all.
it's not a hard and fast rule sheldon, just a general guide line for people who
aren't sure which steak they should be using for grilling. the short loin is the
meat of the cow that's farthest away from the hoof, does the least work and
yeilds the most tender steaks.
|
|
|
| Vilco |
Mi e' parso che Monsur Fromage du Pollet abbia scritto:
> I do both...I beat the snot out of tough cuts then
> marinade...Usually using some pineapple juice in the
> mix...the pineapple has an enzyme that will
> tenderize...so I only soak it for a half hour or less.
It seems that the best marinade base, in order to tenderize the
meat, should be red wine, even better if sparkling (will add some
carbonic acid). Actually I tested it only few times, but the
results are far ebtter then when I used beer or white wine.
Alas, I never used fruit juices. Should give'em a try.
--
Vilco
Think Pink , Drink Rose'
|
|
|
| Sheldon |
Vilco Guido wrote:
>
> It seems that the best marinade base should be red wine
>
> Think Pink , Drink Rose'
Hmm, typical treasonous WOP... you'd pay 500 Lira for a pack of Camels
but sell your putana mother for 100 Lira... this dirty dago could
EASILY be the result of one of my many, MANY dirty deeds.
Wild Spaghetti Western Chili
Ingredients
1 tablespoon olive oil
1 1/2 pounds hot Italian sausage links
3 pounds 85% lean ground beef
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes
1 4 ounce can chopped green chilies
1 4 ounce can sliced black olives, drained
1 15.5 ounce can kidney beans, drained and rinsed
1 11 ounce can Campbell's Pork & Beans
1 green bell pepper, chopped
2-3 medium yellow onions, chopped
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon fennel seed
2 teaspoons crushed red pepper
1/2 teaspoon liquid smoke
2 teaspoons cayenne pepper sauce (I use Frank's Red Hot.)
1 shot whiskey (equal to 1/4 cup)
cooked spaghetti
grated cheddar cheese
Preparation Instructions
Heat a large pot of water to boiling and boil the Italian sausage links
for 7-10 minutes. Then, drain sausage and allow it to cool.
In large dutch oven or kettle, brown the ground beef in the olive oil.
Drain off most, but not all, of the grease. Slice the Italian sausage
links and add to the ground beef. Add the canned products to the kettle
in the order given. Then add the chopped vegetables. Next, add the dry
spices, one at a time. Finally, stir in the liquid smoke, the cayenne
sauce and the shot of whiskey.
Bring chili to a boil, then reduce heat and simmer, stirring
frequently, for one hour, allowing chili to thicken slightly.
Serve chili on top of spaghetti with a sprinkling of cheddar cheese.
Credit
This recipe was provided by Marcia from Metzger, Hudson, New York
|
|
|
| Vilco |
Mi e' parso che Sheldon abbia scritto:
>> It seems that the best marinade base should be red wine
>> Think Pink , Drink Rose'
> Hmm, typical treasonous WOP... you'd pay 500 Lira for a
We use euro now, get an update, loser
--
Vilco
Think Pink , Drink Rose'
|
|
|
| Sheldon |
Vilco Pimp wrote:
> Sheldon wrote:
> > Vilco spews:
> >> It seems that the best marinade base should be red wine
> >> Think Pink , Drink Rose'
>
> > Hmm, typical treasonous WOP.
>
> We use euro now.
Okay, so you're still selling your Lira whoring momma... now we're
re-negotiating the price... how many euros for your putana sister.
|
|
|
| Vilco |
Mi e' parso che Sheldon abbia scritto:
> Okay, so you're still selling your Lira whoring momma...
> now we're re-negotiating the price... how many euros for
> your putana sister.
**** you, Sheldon
--
Vilco
Think Pink , Drink Rose'
|
|
|
| Sheldon |
Vilco PIMP writes:
> Sheldon wrote:
>
> > Okay, so you're still selling your Lira whoring momma...
> > now we're re-negotiating the price... how many euros for
> > your putana sister.
>
> **** you, Sheldon
YES! That's exactly what I had in mind... so many euros for your
putana sister... and I'll return her bathed.
Sheldon
|
|
|
| Vilco |
Mi e' parso che Sheldon abbia scritto:
> YES! That's exactly what I had in mind... so many euros
> for your putana sister... and I'll return her bathed.
Your italian has much to improve, as it is now you only make
yourself more ridiculous than what you already are.
Go spread some parmesan on some bread.
--
Vilco
Think Pink , Drink Rose'
|
|
|
|
